Enjoy savory Zucchini Rolls filled with a flavorful blend of minced meat and ricotta, perfectly baked and paired with a fresh salad for a delightful meal!
4 Portions · 2,300 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
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In a pan, cook 300 g minced meat until browned.
Add 1 minced garlic clove, salt, pepper, 1 tsp dried oregano, and 1 tsp dried basil.
Stir in 1 tbsp tomato paste and cook for 2 min.
Remove from heat; mix in 200 g ricotta and 1 tsp nutmeg.
Let the filling cool slightly.
Preheat the oven to 180°C.
Slice 3 medium zucchinis lengthwise.
Brush slices with olive oil and season with salt and pepper.
Grill or pan-fry for 1–2 min per side until soft enough to roll.
Place a spoonful of the filling at one end of each zucchini slice.
Roll up the slice and arrange seam-side down in a baking dish.
Pour 400 g tomato sauce evenly over the zucchini rolls.
Top with 100 g shredded mozzarella and 50 g grated Parmesan.
Bake for 20–25 min until the cheese is golden and bubbly.
In a large bowl, combine 2 medium tomatoes (chopped), 1 grilled red bell pepper (sliced), 1 cucumber (sliced), 50 g black olives, and 100 g salad leaves.
Drizzle with 1 tbsp olive oil and 1 tbsp balsamic vinegar.
Season with salt and pepper; toss gently to combine.
Plate the hot zucchini rolls alongside the fresh salad. Enjoy your delicious meal!
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